Herb and polenta crusted lamb
- Preparation and cooking time
- Total time
- Easy
- serves 2
Ingredients
- 6 lamb cutlets, fat trimmed off
- to serve watercress
- lemon juice
- 6 tbsp mixed with 1 tbsp finely chopped rosemary and seasoned instant polenta
- 4 tbsp plain flour, seasoned
- 1 egg, beaten
- olive oil
Method
- STEP 1
Dip each lamb cutlet into the flour, then in the egg then the polenta herb mix. Heat a shallow layer of olive oil in a frying pan and fry for 2-3 minutes each side until crisp and light golden. Serve the cutlets with watercress dressed with a little more olive oil and lemon juice.
